Kabuli pulao is an Afghan pilaf rice dish mixed with raisins, carrots, and lamb. It is considered one of Afghanistan's national dishes. Cover lamb pieces with hot water in a large pot. Add 1 tablespoon of cardamom seeds and 1 tablespoon of ground cumin. Cover and simmer for about 2 hours. Add salt to taste. Remove lamb. Reserve stock.
Lightly sweetened Vegetarian Afghani Pulao with carrots and raisins makes a great meal! Soak basmati rice in enough water for 45 minutes. Drain the rice and set aside. In a large pan, bring water to boil, add around 2-3 teaspoons of salt to the water as it boils. When water comes to a boil, add the soaked & drained rice to it.
If cooking in a normal pot, cover and cook on a low heat until the chicken rice is done completely. If cooking in a whistling pressure cooker, cover & cook for 1 whistle on a medium heat. When the pressure releases, fluff up the chicken pulao & serve with raita or plain yogurt. Press SAUTE button. Pour oil to the inner pot of the Instant pot.
The most important thing for making kabuli palaw is to choose the right type of rice. I used Sella Basmati Rice and it works so well in making pulao, biryanis etc. Remember a good pulao is all about using the right rice. Long rice grains, perfectly cooked and each grain separated from one another = perfect pulao!